Vegetarian Casserole

Ingredients

• 1 tbspcanola oil
• 1onion
• 3 clovesgarlic
• 1 tsppaprika
• 1/2 tspground cumin
• 1 tbspdried thyme
• 3carrots, medium
• 2celery, small stalks
• 1red pepper
• 1yellow pepper
• 1 3/4 lbcanned tomatoes, 2 × 400 g cans
• 1 cupvegetable stock
• 2zucchini, sliced
• 2 sprigsfresh thyme, removed before serving
• 1 1/4 cupslentils, green or brown; pre-cooked recommended for the brief final step

Method

1. 1

   Warm the oil in a large, heavy-based pan and cook the onion gently for 5–10 minutes, until soft and translucent.

2. 2

   Add the garlic with the paprika, cumin and dried thyme and stir for a moment, until the spices smell warm.

3. 3

   Tip in the carrots, celery and both peppers and cook for 5 minutes, stirring, so they take on the spiced oil.

4. 4

   Pour in the canned tomatoes and the vegetable stock, add the sliced zucchini and the fresh thyme sprigs, and simmer for 20–25 minutes until the vegetables are tender and the sauce has thickened.

5. 5

   Fish out the thyme sprigs, stir the cooked lentils through and bring it back to a simmer to heat them.

6. 6

   Serve with basmati rice, mash or quinoa.

Nutrition per serving